Malted whey.



UNITED sTATns PATENT orrion.

JOSEPH S. STILLWELL, OF WEST ORANGE, NEW JEBSEY.

MALTED WHEY.

1,041 ,896. No Drawing.

To all-whom it concern Be it known that I, J osnrn S. S'rmLwnLL,residing at West Orangeg'in the county of Essex and State of New Jersey,have invented a new and useful malted whey to be used in the manufactureof bread, cake,

. biscuits, and similar products for the purpose of increasing thenourishing qualities, adding to the flavor, stimulating the action ofthe yeast, and improving the qualities in general of said products.

Said composition is formed by treating whey with a solution of maltextract containing active enzyms.

By whey, I refer to that port-ion ofmilk, either of cows or otheranimals, which remains after removing all or the greater part of the fatand casein. This commonly occurs in the manufacture of cheese, which ismade from the fat and casein of the milk, and also when the butter fatis skimmed from the milk for butter making purposes, and the skimmedmilk is further treated to remove the casein, leaving the milk sugar,albumin, and milk salts in a solution, which is'called the whey.

Whey ordinarily consists of about the following ingredients, in aboutthe following proportions; viz; water, 92 to 93%, fat, 0.20 to 0.35%),milk sugar, 4 to 5%, roteids, 0.70 to 1.0%, ash 0.50 to 0.60%. T esefigures refer to cowsmilk whey.

Byomalt extract I mean any extract prepared from cereals by the'processof malting or sprouting the whole or a portion of said cereals, andsubjecting them to the dissolving action of water. In place of the waterI may use the whey itself as the dissolving or extracting agent.

By the active enzyms of malt I refer to the active principles of itsdigestive juices, among which are-diastase, amylase, peptase, cytase,pectase, etc.

In preparing said composition, I mix the malt extract and whey togetherin such proportions as may be desired, for example a good proportion foruse in breadmakingmay be that in which the resultant mixture containsabout two thirds malt extract solids and one third whey solids, but I donot confine my claims to these proportions. I maintain this mixture atsuch a temperature and state of dilution and for such a geriodof timethat all or a portion of the igestive power of the malt enzyms maySpecification of Letters Patent.

, Pa tented Oct. 2 2, 1912.

Application filed February 14, 1912. Serial No. $77,545.

act on the whey solids, or may interact with any of the milk enzymswhich may survive in the whey.

In carrying out this process I prefer to take the whey as it occursimmediately after the removal of the fat and casein from the milk,pasturize it, reduce its temperature to between ninety and one hundredand twenty five degress Fahrenheit, mix it thoroughly with a five totwenty per cent. malt extract solution t-about the same temperature, andmaintain the mixture for about an hour betweenthese two temperatures,the optimum being about one hundred and thirteen degrees Fahrenheit; butI do not wish to be understood as limiting myself to these exacttemperatures,dilutions, or periods, as any temperature, dilution, andperiod of time permitting the action of the malt enzyms on the wheysolids will give a more or less valuable compound for breadmaking.

The compound may be used directly in its dilute state in the breadmakingformula, or it may be reduced to a syrup, and for transportation andcommercial purposes this is the most convenient form; the syrup beingmade by evaporating off the bulk of the water, and conducting thisoperation in a vacuum or by other means so, that the enzyms, albumin andsugars are not injured, that is at temperatures preferably below 132degrees Fahrenheit, or the lowest coagulating point of albumin. Thecompound may also be reduced to the powder form by any of several wellknown processes of desiccation, preferably by those in which the enzymsand albumin are not injured, such as the process'of atomizing the diluteor better the partly concentrated solution of whey and extract in acurrent of warm air.

The syrup and powder forms of the compound are preferably diluted withwater before mixing with the other ingredients of the bread formula, orthey may be mixed with the liquids of the bread formula, or the yeastliquors The peptones and other digestive products of the action of theenzyms of the malt extract on the whev solids are not only excellentnourishing and flavoring agents for the bread, biscuit, etc., but alsostimulate the action of the yeast, and the yeast is further improved byallowing it to stand for some time after mixing with the compound,either 'with or without the addition of a little flour or flaked cereal,before adding to the rest of the materials of the bread formula. I

I may neutralize the acidity, due to lactic or other organic acids,which elther the malt extract or Whey, -or both generally have to agreater or less extent, with suitable alkalis, such as ammonia,potassium, sodium, or lime, preferably one or both of the two former,and I prefer not to carry the neutralization out completely, but leavethe compound slightly acid. I have discovered that the salts resultingfrom the neutralize tion of said acids, have a favorable effect on theprocess of breadmaking, and particularly on the action of the yeast insaid process.

I claim: I

1. The herein described composition of matter, consisting of maltextract and whey,

the pursubstantially as described and for poses specified.

toeees 2. A composition of matter for use in breadmaking consisting ofinalt extract containing active enzyms mixed with whey, the solids ofthe whey being modified. by the action of said malt enzyms.

3. The herein described composition of matter, consisting of maltextract and whey, the acidity of said compound being neutralized by analkali, substantially as described and for the purposes specified.

4. A composition of matter for use in breadmaking consisting of maltextract containing' active enzyms mixed with whey, the solids of theWhey being modified by the action of malt enzyms, and the acidity of thecompound neutralized by an alkali.

In witness whereof I have hereunto set my hand this twelfth day ofFebruary, 1912.

JOSEPH S. STILLWELL.

Witnesses:

M. V. KING, L. WILCOX.

